Season fish with salt and pepper and roll in flour. Place clarified butter in heated pan and add floured fish. Cook gently for four minutes.
Place 1 1/2 tablespoons fresh butter in a saucepan and add 4 anchovy fillets. Smash anchovies into the butter and allow butter to foam, then draw away from heat and mix anchovies well into butter. Add chives, parsley, oregano leaves and blanched almonds to anchovy butter. Moisten with white wine and marsala. Bring to a boil.
Place soles on a warmed serving dish slightly overlapping them, and nap with the sauce.
Recipe courtesy of La Cisterna, Trastevere, Italy
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